Can I make spring roll salad with peanut dressing ahead of time?

You can prep all the components a day in advance, but keep the peanut dressing separate until you’re ready to serve. This keeps the veggies crisp and the noodles from getting gummy.

What are the best substitutes if I don’t have sambal oelek?

Try a dash of sriracha or a pinch of red pepper flakes. It won’t be exactly the same, but you’ll still get that subtle heat in the peanut dressing.

How long does spring roll salad with peanut dressing last in the fridge?

Once dressed, the salad is best eaten within 1–2 days. If stored undressed, the veggies and noodles will keep well for up to 3 days in airtight containers.

Can I freeze this salad or the dressing?

Freezing the salad isn’t recommended—the fresh herbs and veggies will lose their texture. The peanut dressing, however, can be frozen for up to a month in a tightly sealed container.

Spring Roll Salad with Peanut Dressing – Fresh & Flavorful

Spring Roll Salad with Peanut Dressing

Print Recipe

This spring roll salad with peanut dressing brings together crunchy vegetables, tender rice noodles, and a creamy, zesty dressing for a fresh and flavorful dish.

Author: Emma
Prep Time: 25 min
Cook Time: 0 min
Total Time: 25 min
Yield: 4 servings 1x
Category: Salad
Method: Tossed
Cuisine: Asian-Inspired

Ingredients

Scale

4 ounces rice vermicelli noodles
2 cups carrots, julienned
1 cup fresh bean sprouts
1/2 cup chopped flat-leaf parsley or cilantro leaves
1/2 cup fresh basil, roughly chopped
1/4 tablespoon fresh mint, finely chopped
6 Persian cucumbers, sliced thin
1 romaine heart, finely shredded
2 tablespoons roasted salted peanuts, chopped
1/4 cup smooth peanut butter
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated ginger
1 small garlic clove, grated

Instructions

Place the vermicelli noodles in a large bowl and pour hot water over them. Let them soak for 3 minutes until softened, then drain and rinse under cold water to stop the cooking.
Drain the noodles thoroughly and transfer them to a mixing bowl. Use kitchen scissors to cut them a few times for easier tossing and eating.
Add the julienned carrots, bean sprouts, parsley or cilantro, basil, mint, sliced cucumbers, and romaine to the noodles.
In a small bowl, whisk together the peanut butter, lime juice, honey, rice vinegar, soy sauce, sesame oil, sambal oelek, grated ginger, and garlic. Add a splash of water to reach a pourable consistency.
Pour the peanut dressing over the salad and gently toss everything together until evenly coated.
Transfer the salad to a serving dish and top with the chopped peanuts before serving.

Notes

For easier eating, snip the noodles with kitchen scissors after soaking.
Adjust the consistency of the dressing by adding a bit of water as needed.
This salad is best served fresh, but can be stored undressed in the fridge for up to 3 days.

Keywords: spring roll salad with peanut dressing, peanut sauce, noodle salad, summer salad, Vietnamese salad

Find it online: https://justveggingout.com/spring-roll-salad-with-peanut-dressing/